The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Looking for a fun and delicious treat that’s quick to make? Try these Stroopwafel Choco Tacos! Whether you’re craving milk chocolate or white chocolate, this beginner-friendly recipe combines stroopwafels, ice cream, and a variety of tasty toppings to create a delightful dessert that’s perfect for any occasion. Let’s dive into this simple, no-bake recipe!
Stroopwafel Choco Tacos
Course: DessertCuisine: AmericanDifficulty: EasyServings
3
servingsPrep time
10
minutesCooking time
2
minutesCalories
350
kcalIngredients
- For Milk Chocolate Stroopwafel Choco Tacos
3 large caramel stroopwafels
1 cup milk chocolate chips
1 tablespoon coconut oil (La Tourangelle recommended)
1 ½ cups vanilla ice cream
⅓ cup roughly chopped dry roasted unsalted peanuts
- For White Chocolate Stroopwafel Choco Tacos
3 large chocolate stroopwafels
1 cup white chocolate chips
1 ½ tablespoons coconut oil (La Tourangelle recommended)
1 ½ cups coffee or caramel ice cream
⅓ cup roughly chopped hazelnuts
- Optional Toppings
Flaky sea salt (Amagansett recommended)
Rainbow sprinkles
Crushed cookies
Finely chopped dried fruit (apricots, pineapples, cherries)
Directions
- Step 1: Shape the Stroopwafel Tacos
- Place a thick wooden spoon or spatula horizontally across two glasses or mugs.
- Microwave each stroopwafel on a microwave-safe plate for 15 seconds.
- Drape the warm stroopwafel over the spoon handle and let it sit for 3-5 minutes to form a taco shape. Repeat with the remaining stroopwafels.
- Place the shaped tacos in a taco holder or upside down on a parchment-lined baking sheet and freeze for 10 minutes to harden.
- Step 2: Fill the Tacos with Ice Cream
- Remove ice cream from the freezer and let it soften for 10 minutes.
- Take the stroopwafel tacos out of the freezer. Spoon about ½ cup of ice cream into each taco, smoothing the edges with a butter knife.
- Place the filled tacos back into the freezer for 30 minutes to firm up.
- Step 3: Melt the Chocolate
- In a wide, shallow bowl, combine the chocolate chips and coconut oil.
- Microwave in 30-second increments, stirring between each, until the chocolate is fully melted and smooth (about 1 ½ minutes total).
- Step 4: Dip and Decorate
- Dip the tops of each taco into the melted chocolate, coating generously. Use a spoon to drizzle chocolate over any missed spots.
- Immediately sprinkle the tops with peanuts, hazelnuts, or your preferred toppings.
- Place the decorated tacos back into the freezer for at least 20 minutes to harden.
- Store in the freezer, covered, for up to 1 week.
Notes
- Softening Ice Cream: To easily fill the tacos, let the ice cream soften for about 10 minutes. If it’s too hard, it may break the stroopwafel.
- Make Ahead: These choco tacos can be prepared ahead of time and stored in the freezer for up to a week, making them perfect for parties or last-minute desserts.
- Customize Your Toppings: Feel free to get creative with toppings. Crushed pretzels, mini chocolate chips, or even drizzles of caramel or peanut butter work great.
- Quick Chocolate Melting Tip: Make sure to stir the chocolate frequently when melting to avoid burning. A double boiler can also be used for better control.
These Stroopwafel Choco Tacos are a delightful twist on traditional ice cream tacos, bringing a combination of creamy ice cream, crispy stroopwafels, and rich chocolate coating into one bite. Perfect for dessert lovers of all ages, they are a hit at parties or as a fun family treat. Whip up a batch, and enjoy a sweet escape!
